Nav Social Menu

Coconut

I always feel a little weird when posting smoothie or Nicecream recipes; I have to admit. I literally just smash all the stuff I can find in my mixer and then call it a NICECREAM 🙂

However I thought this decadent Nicecream creations needs to find its spot within this blog and has a right to be recreated by many many Chocolate obsessed people and foodporn seekeer.
If you are not into chocolate and coconut and nicecream and dessert and heaven and love (seriously?) then feel free to scroll down to my Tipps on how you can improve your food photography.

INSTRUCTIONS
In a small pan boil the Chia seeds, the coconut milk, water and vanilla extract for about 1 minute. Stir continually. Now pour into a glas and place in the refrigerator for at least 30-40 minutes. Stir the mixture every 10 minutes. Once firm you can fill it in a jar or layer it with popped quinoa or fruits or basically with everything you like.

The chocolate mousse layer of course is also optional but I really recommend trying it as it gives the traditional Chia pudding a new twist and I like to combination of mousse and pudding. It’s like the best of both worlds.

For the chocolate mousse topping
1 mashed bananas (soft or frozen)
(I love to use them half frozen cause
this gives the mousse the taste I love!)
1/2 avocado
3 tbsp cacao powder
1 tbsp agave syrup (or syrup of your
choice if you like it really sweet)

INSTRUCTIONS
Simply mix all the ingredients mentioned in a food processor. In
case you‘ll use frozen bananas be careful while mixing with the
chocolate powder, it will powder puff in your face 🙂

Lately I’ve been experimenting a lot with superfoods and cakes and I also like to use dried fruit powders. Powders other than fresh fruits makes the cakes stick together better and also the color is much more intensive. Another fact especially in winter is, that fresh fruits like strawberries and raspberries are expensive and are imported here in Switzerland.

It is autumn now so I am using my last frozen berries for the decoration of my Raw Wheatgras Lime Cake. Besides of looking so fancy it is actually a pretty easy cake to make and you can be sure that people will be delighted by the color. I agree that this might be more a “summer cake” but I thought why not bringing summer back one last time and share it with you! So enjoy and don’t forget to scroll down until the end as a little surprise is waiting there.

Method
Process the almonds, oats and coconut to a coarse meal in a food processor. Add the dates, agave syrup, vanilla and salt and process until well combined.
Press the dough evenly into the bottom of the pan.
Set aside.
(If you like you can place halved strawberries on the side of the pan on the crust.)

Method
Place the cashews, coconut oil, vanilla extract, agave syrup, wheatgrass powder, coconut cream and lime juice into your food processor and process until mixture is smooth and creamy. Add the avocado and mix again for about 20 seconds or until combined. Last add the zest of one lime and combine with a spatula.
Scrape the filling from the food processor into the pan with the crust, and smooth out on top.
Decorate with the zest of the other lime and freeze for about 3 hours or overnight.

Are you not familiar with superfoods such as Wheatgrass and co? You always wanted to try Acai? Or you simply like to win? Take your change and win a bundle of three exclusive Organicburst superpowders!
All you need to do is to follow @organicburst and @vanillacrunnch and repost the picture on Instagram with the Hashtag #vanillacrunnchOB in the main caption and tell us why you want to win the bundle!

Summer is finally here and what is more refreshing than Icecream! If you are looking for a healthy alternative to the sugar loaded popsicles or fatty Icecreams from the store, you can easily make sugarfree, glutenfree, dairyfree healthy ice cream with just 2 ingredients.

Simply blend 3 frozen bananas with a handful of raspberries (add vanilla extract if you like).
Blend until smooth and eat immediately! YUMMI! For a fancy presentation serve in a coconut half. (how to below ;))

Matching nails. Feels like I have my life under control.

Since many of you were asking on how I open a coconut I finally made a tutorial on how to open a coconut in 5 steps.

Feel free to try at home 🙂

EQUIPMENT

STEP 1

First step, take your screwdriver and your hammer. Make three holes, exactly where the three eyes of the coconut are. It works best if you are sitting on the floor putting the coconut between your feet. Once you have the holes pour out the coconut water into a bowl. (yes you can drink that :))

STEP 2

Once the coconut is empty, take your pen and mark the equator around the bowl. This is the line where you are going to hit the coconut.

STEP 3

Now take the coconut bowl again between your feet and take your hammer. Slightly hit the coconut around the marked line. (you won’t hit too hard!) Allow this process time. You’ll need to hit that coconut more than 4 rounds around. Do the hammering as long as you see a crack along the line. When the crack is around you can open the coconut with your hands.

METHOD
Pulse the walnuts in a food processor, just a little so they still stay chunky.
Mix all the ingredients together in a food processor except the walnuts.
After you’ll add in the walnuts gently.
Press mixture into a pan and store in fridge while making icing.

1. Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk in a small saucepan over medium-high heat.

2. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously.

3. Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.

4. If you leave the ganache plain, it has a subtle fruity flavor from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavors of vegan truffles. If you want to increase the coconut flavor, add 1/4 tsp of coconut extract to the ganache. Taste it and add up to 1/4 tsp more if you prefer a stronger coconut flavor.

5. Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.

6. Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or rolling them in shredded coconut, toasted or untoasted. If you would prefer to dip them in chocolate, continue on to the next step.

7.Melt your chocolate candy coating in the microwave until it is smooth and fluid. Using forks or dipping tools, dip a truffle until it is completely submerged in the melted coating, then bring it up out of the coating and tap the fork against the lip of the bowl to remove excess. Place the truffle on a foil-covered baking sheet, and while it is still wet, sprinkle the top with toasted or untoasted coconut.

8. Repeat until all the truffles have been dipped. Place tray in the refrigerator to set the coating for about 15 minutes. Vegan Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.

Method:

Preheat oven to 350F (175 degrees)

Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.

Carefully fold in Raspberries, Strawberries or whatever you feel like.

Bake for 35-40 minutes.

Tip:

Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!

Extra:

I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)

Put half of the desiccated coconut in a food processor and process for 15 or so minutes, until it forms a runny coconut butter, then combine with all the rest of the ingredients for the bars in the food processor and process for a few minutes until it forms a thick mixture. Either spread out flat in the bottom of a small baking tray, or roll into the desired shapes, then place into the freezer to set.

Whilst the coconut is freezing, get to work on the raw chocolate coating. Place the cacao butter or coconut oil into a small glass bowl that is sitting in a pot of hot water to form a water bath so that it can melt. If necessary, turn the heat up under the pot to a low heat, but be careful not to get any water into the cacao butter. Once the cacao butter is liquid, add the cacao powder and sweetener, mixing vigorously to prevent any lumps.

Now comes the fun part 😀 dip your coconut bars into the raw chocolate mixture, and then place onto a piece of greaseproof paper to set. The coldness of the coconut should make the chocolate set almost immediately so that they are ready to eat, so enjoy, or freeze to keep them in their best condition.

“I like peanut butter, creamy peanut butter,
chunky peanut butter too.
Peanut, Peanut butter,
Peanut, Peanut butter,
Peanut, Peanut butter”
Haha it just happended that I actually listend to this song while making these peanut butter treats. It is a strange story but somehow I like peanut butter more in winter than in summer…Watermelons I can only stand them in summer. Nana Icecream: ALL YOUR LONG.

But hey this is NOT a post about Nanaicecream. NOPE. It is about peanut butter, coconut and chocolate. Also not that bad right?!

This no bake snack is healthy and addicitive! Days are getting colder and Christmas is just around the corner.
If you are looking for a vegan holiday treat, these Vegan Chocolate-Coconut-Peanut Balls are just right for you!
They are not only vegan, but also gluten, grain and lactose free!They taste like a mix of a Bounty and a Reese’s but guilt free!

You can make them in different forms and shape. I also tried Macaroons. The ingredients are practically the same I just baked them for 10 Minutes (375 degrees) and added more Peanut Butter once I took them out of the oven.

Add all ingredients to a bowl and mix until combined.
Put the bowl into the freezer for 15 to 30 minutes until slightly firmed
Roll the dough into a tight ball.
Dip it into the melted dark chocolate and roll it around until evenly coated.

If you like you can decorate them with coconut
Put the plate of coconut balls in the refrigerator for 1 to 2 hours until the chocolate on all of your coconut balls have hardened.

BUT it is almost the end of summer and I want to celebrate the number 1 dessert for summer for the last time. I bet there is no better way than with fruity fresh coconut mango popsicles. The taste of mango and coconut gives me the feeling that this summer lasts forever. I am taking all the good memories with me and I save them for a cold winters day.

Vegan Mango coconut Popsicles

Ingredients:

800 mL canned coconut milk

100 grams (heaping 1/2 cup) granulated sugar or you could use Stevia

1 fresh mango

2 tsp soymilk

popsicle sticks

Directions:

1. In a medium saucepan, heat the coconut milk with the sugar until the sugar and the coconut oil have mixed in and dissolved.

2. Stir the mango and mix in some soymilk

3. Prepare popsicles by placing cups in muffin pans to hold them and then filling each til they are 1/3 full with either mango or the sweetened coconut milk. Freeze at least 1 hour or until the base is completely frozen.

4. Top with 1/3 of either mango nectar or sweetened coconut milk. This time freeze for only 30 to 45 minutes, or until the second layer is slushy and half frozen, enough so that you can place a popsicle stick in each and it will hold on its own. Return the popsicles to the freezer and freeze the second layer til it’s solid (about 30 more min).

5. Top with a final layer of mango nectar or coconut milk. Freeze overnight.